Basil Steamed Shrimp Over Soba Noodles Recipes

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JAPANESE SHRIMP AND SOBA NOODLES



Japanese Shrimp and Soba Noodles image

Sizzling shrimp and veggies top off tasty noodles. Looks like it came from an Asian restaurant but takes only 30 minutes in a common skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces uncooked soba (buckwheat) noodles
1 tablespoon vegetable oil
1 pound uncooked medium or large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 1/2 cups baby-cut carrots, cut lengthwise in half
8 ounces green beans, cut in half
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon lemon juice
1 teaspoon cornstarch

Steps:

  • Cook and drain noodles as directed on package.
  • Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
  • Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.

Nutrition Facts : Calories 335, Carbohydrate 51 g, Cholesterol 160 mg, Fiber 7 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1140 mg

SHRIMP AND SESAME SOBA NOODLES WITH SCALLIONS



Shrimp and Sesame Soba Noodles with Scallions image

The Japanese spin buckwheat flour into culinary gold with their rich, flavorful soba noodles. Buckwheat flour has many health benefits, including being much richer in antioxidants than wheat pasta. If you have a choice, buy inaka or "country" soba, because it's made entirely from whole, unrefined buckwheat-which means more fiber. Traditionally, soba is served hot in a broth or cold with a sweetened soy dipping sauce called tsuyu. This simplified version is flavored with sesame, an American favorite.

Yield serves 4

Number Of Ingredients 6

5 ounces soba noodles (Japanese buckwheat noodles)
8 ounces shrimp, peeled and deveined
6 ounces fresh snow peas, strings removed
2/3 cup Rockin' Asian Stir-Fry Sauce (page 210) or store-bought low-fat, low-calorie Asian sauce
1 bunch scallions (white and green parts), sliced thin on the diagonal
2 tablespoons sesame seeds, toasted

Steps:

  • Bring a large pot of water to a boil. Add the noodles and cook according to the package directions, about 4 minutes. During the last 2 minutes of cooking, add the shrimp and snow peas to the pot and cook them with the noodles for 2 minutes; drain.
  • In a large bowl, combine the drained noodles, shrimp, and snow peas with the Asian sauce, scallions, and sesame seeds. Toss the mixture to coat the ingredients completely in the sauce, and serve immediately.
  • Fat: 16g (before), 4.7g (after)
  • Calories: 570 (before), 262 (after)
  • Protein: 20g
  • Carbohydrates: 37g
  • Cholesterol: 86mg
  • Fiber: 4g
  • Sodium: 1,026mg

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